Turkish Meatball Soup with Pearl Barley
2,5 l water
500 g ground turkey breast
1 onion, chopped
2 carrots, chopped
1 red bell pepper
½ cup pearl barley
Cook the barley following the packaging cooking instructions. Rinse it and set aside.
In a large bowl, combine ground turkey, salt, pepper, add more spices if you’d like. Using your hands, mix well until well combined. Form small meatballs.
In a large saucepan, bring water to a boil,add meatballs, cover and simmer for 15 min or until the meat is no longer pink.
Meanwhile, in a skillet, sauté onion for 2-3 min, then add carrot and sauté for another 2-3 min, add red pepper and sauté for another 2-3 min, until tender.
When the meatballs are ready, add vegetables, barley, cover and simmer for 5 min. Test for salt.
Let rest for at least 20 min.